Venison (Deer) and Pork Sausage

Ingredients

6 1/2 pound lean venison

3 1/2 pound ground pork meat

4 ounces salt

1 ounce black pepper

1/2 ounce red cayenne pepper, optional

1 large onion

1 lemon, juiced

1 bunch scallions

Directions

Step 1

On the venison, make sure the fat, ligaments and tissues are all trimmed from the meat. Grind together the venison, pork meat and onion. Do not use to lean a pork meat; fat is needed to keep the sausage moist when cooking.

Step 2

Season with salt, peppers and lemon juice.

Step 3

Chop the onion tops and add to the sausage mixture. Put into casings or fry as patties or meatballs.

This freezes nicely. Use in gumbos, stews, jambalaya, rice and gravy or add sage spice in your meat mixture and use as a breakfast sausage. See this recipe on our website or cookbook: Venison Sausage Stuffed Coq au Vin (Chicken with Wine) If doing the entire ten pounds as breakfast sausage add 1/2 ounce of sage, or more or less to taste.

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